Pressure Cooker Chicken Dumplings Soup Recipe

  • Yield : 2 soup bowls
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    54 g
  • Cholesterol

    165 mg
  • Sodium

    3467 mg
  • Carbohydrate

    162 g
  • Protein

    52 g

Pressure cooker chicken dumplings soup recipe. Chicken stock-based soup with chicken thighs (I used bone-in and skin-on thighs), vegetables, and dumplings cooked in a pressure cooker. This delicious soup recipe adapted from

Would like to prepare this soup in a slow cooker?

Slow Cooker Chicken Dumplings Soup Recipe

makes 4 servings

Ingredients:1 large yellow onion, peeled and diced, 10½ oz (315 ml) can cream of celery soup, 10½ oz (315 ml) can cream of chicken soup, 1 tablespoon (15 ml) chopped fresh parsley, 1 teaspoon (5 ml) poultry seasoning, freshly ground black pepper, to taste, 4 skinless and boneless chicken breasts or thighs, 2 cups (500 ml) reduced-sodium fat-free chicken broth, 2 cups (500 ml) frozen vegetables, thawed and drained, 1 can refrigerated biscuits

Instructions: Lightly grease 6-quart (6 L) slow cooker with nonstick cooking spray. Add diced onion and top with chicken breasts. In a small mixing bowl, combine cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, and black pepper. Mix well and spread over chicken breasts. Pour in the chicken broth.

Cover the pot and cook on high-heat setting for 5 hours or until chicken and vegetables are tender.

On a cutting board, roll each biscuit thin and flat, then cut into four strips. Approximately 1 hour before serving, open the lid and stir in biscuit strips. Close the lid and continue cooking.

Open the lid and, using tongs, remove cooked chicken from the pot. Transfer to a cutting board. Using two forks, shred the meat and return to the cooker. Cook for a further 10 minutes.

Turn off the slow cooker and open the lid. Stir chicken dumplings soup well before serving. Ladle into soup bowls. Serve hot.

Pressure Cooker Chicken Dumplings Soup Recipe


  • 1½ tablespoons unsalted butter
  • 2 bone-in and skin-on chicken thighs
  • 2 tablespoons all-purpose flour
  • 1 small carrot, peeled and diced
  • 1 stalk celery, washed and diced
  • 1 small yellow onion, peeled and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh parsley
  • 4 cups (4 L) chicken stock
  • For the Dumplings:
  • 3/4 cup all-purpose flour
  • 1/4 cup fine cornmeal
  • 1 teaspoon baking powder
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon melted unsalted butter
  • 1/2 cup (125 ml) milk


Step 1

Melt the butter in 3-quart (3 L) electric pressure cooker turned to the saute mode. Add chicken thighs, skin-side down and cook, turning once, until golden brown.

Step 2

Remove cooked chicken from the pot and transfer to a serving plate. Keep warm.

Step 3

Add all-purpose flour to the pressure cooker and stir with melted butter to form a paste. Add the carrot, celery, onion, seasoning, and parsley. Cook, stirring occasionally, for 2 minutes.

Step 4

Pour in the chicken, stir and return cooked chicken thighs.

Step 5

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 6

Open pressure cooker, using Natural Release Methode. Remove cooked chicken from the pot, transfer to a serving plate and allow to cool.

Step 7

For the Dumplings: In a medium mixing bowl, combine all- flour, cornmeal, baking powder, parsley, and seasoning. Whisk well. In another mixing bowl, combine melted butter and milk. Whisk well.

Step 8

Combine thedry and wet mixture together. Whisk and from the mixture into dumplings.

Step 9

Place a large tablespoon-sized chunks of dumplings into the pot. Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 2 minutes.

Step 10

In a cutting board, shred the chicken and divide shredded meat into two bowls. Ladle cooked dumplings and liquid over shredded chicken. Serve hot.

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